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Start by grating the ginger and garlic and set them aside.
Remove the stem from the shiitake mushrooms and then quarter them. Snap off the woody ends of the asparagus and slice them into bite sized pieces.
To make the stir fry sauce, boil the kettle and measure out 150ml of boiling water in a heatproof jug. Whisk in the cornstarch, stock cube, soy sauce, sesame oil and chili flakes.
Add the mushrooms to a hot pan with a drizzle of olive oil and a pinch of salt and cook for 3-4 mins until starting to soften. Then add the garlic, ginger, asparagus and mangetout to the pan and cook for another 5-8 minutes on medium heat until starting to caramelise.
Pour in the prepared sauce and let it bubble away for a few minutes until thickened slightly. Add a splash of water if it has become too thick, it should be glossy and saucy.
To prepare the beans, tip out the whole jar into a pot with about 100ml of water and heat gently. Add a good drizzle of olive oil and some salt and pepper and stir until the beans have softened. Use a spatula or fork to lighty crush some of the beans to create a creamy texture.
To serve, ladle the creamy beans into two bowls and top with the stir fried veggies.
Top with sesame seeds, coriander, plenty of lime juice and some crispy chili oil if you like.